These have similar flavours but different seasons. Cauliflower is at its best from September to May, romanesco is in season from September to November. Broccoli is only in season in the UK from June to October. Purple sprouting broccoli is in season from March to April.

All of these can be substituted for one another in recipes but it’s important that when you chop them up you get them into similar sized pieces so they cook at the same rate.

romanesco

Treat it in the same way as a cauliflower, but the florets are longer and thinner and sometimes cook a bit better. It has a crunchy texture and a sweeter, nutty flavour.

broccoli

The stalk is nice and can be chopped up

purple sprouting broccoli

The decision you have to make is how tough it is. Sometimes the base of the stalk is tough, so break it and see if it’s worth peeling.

We’ve just started harvesting these this week. You can start lifting them in September but as it gets colder, they get sweeter. They’re at their best around January and are in season until around March. Toward the end of the season they start to get a bit ‘woody’ as they re-grow from the top so the core starts to get a bit tough. If you find them to be a bit tough in February or March, it’s worth quartering them and taking out the core.

Parsnips have a sweet flavour and the simplest and best way to use them is to roast them. They also make a good purée and sweetness goes well with spices.

This is a sweet and tender kale. You can cook the whole thing including the stem, especially if you finely chop it at the bottom. Steam briefly and serve.

cavalo nero

This is robust with an earthy, almost bitter iron flavour. Cavalo nero has tough ribs. Grip the rib with one hand and with the other, pull the leaf away. When you get to the centre leaves, they’re tender so you can chop these without stripping them.

If you’re going to boil greens you need to have quite a big pot with plenty of water and a little salt. Plunge them in and get them boiled quickly. When they have been going for a couple of minutes, take them out and refresh under cold water to stop them cooking. Squeeze out as much of the water as you can with your hands. Cavalo nero goes great with a knob of butter, a squeeze of lemon and a bit of pepper.